by Ian McNulty
Tempt, the restaurant in the new Saint Hotel on Canal Street, is serving a series of game dinners this month.
Its chef, Marcus Woodham, has a different five-course, prix fixe tasting menu for each of the next three weeks, with duck featured this week, game birds the following week (Dec. 17-22) and elk, bison and reindeer (Dec. 24-29) for the final week.
To get an idea of how he’s arranging these menus, the series began last week with venison done as chili, as a salad with spare ribs and deviled quail eggs, as short ribs in an ancho and juniper broth and as deer heart with noodles and edamame. Dessert, happily, did not contain any venison.
The tasting menu costs $60, with an optional wine pairing for $20 more.
Tempt opened earlier this year, replacing the promising but short-lived Sweet Olive from Coquette chef Michael Stoltzfus.
921 Canal St., 504-522-5400